Roasted Beet and Kidney Bean Salad with Feta

This vibrant salad combines the earthiness of roasted beets with the hearty texture of kidney beans, topped with crumbled feta cheese and a zesty lemon vinaigrette. The dish is not only visually stunning but also packed with nutrients, making it a perfect vegetarian option for lunch or dinner. Its balance of flavors and textures makes it a delightful addition to any meal.

Ingredients:

• 4 medium beets, peeled and diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1/2 cup feta cheese, crumbled
• 2 cups arugula or mixed greens
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced beets with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender.
3. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
4. In a large bowl, combine the roasted beets, kidney beans, red onion, and arugula.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Top with crumbled feta cheese and garnish with fresh parsley before serving.